The Portland Phoenix has published a review of Katahdin.
An appetizer of Maine shrimp and corn cakes was expertly done. Just enough of a lime crème fraiche was drizzled over the cakes to cut the sweetness of the corn and shrimp with some creaminess and sour, without making things soggy. The exterior offered a nice crunch, but the oil did not invade the interior. The plate was sprinkled with many more juicy-sweet little shrimp.
Wednesday’s Portland Daily Sun includes a report on the Monday Farmers Market,
Hopes are high that a new Monday farmers’ market in Monument Square can succeed where others have failed, including an effort last year that fizzled after only one vendor showed up.
This year is doing better, thanks in large part to a market manager being in the right place at the right time.
and a column from Natalie Ladd on her inherited love of dessert which is peppered with recommendations on where to go for a good final (or only) course.
Dessert is a subject I take very seriously, and it requires great restraint for me pass it up. As a diner, it’s often the shining highlight or disappointing deal breaker of any meal. As a restaurant person, it’s a great way to build up the average check by up-selling and padding the check, resulting in more money for house and server.
Wednesday’s Portland Daily Sun includes a report on the Monday Farmers Market,
Hopes are high that a new Monday farmers’ market in Monument Square can succeed where others have failed, including an effort last year that fizzled after only one vendor showed up.
This year is doing better, thanks in large part to a market manager being in the right place at the right time.
and a column from Natalie Ladd on her inherited love of dessert which is peppered with recommendations on where to go for a good final (or only) course.
Dessert is a subject I take very seriously, and it requires great restraint for me pass it up. As a diner, it’s often the shining highlight or disappointing deal breaker of any meal. As a restaurant person, it’s a great way to build up the average check by up-selling and padding the check, resulting in more money for house and server.
The Food & Dining section in today’s Press Herald includes a profile of Local Sprouts Cafe/Bomb Diggity Bakery,
The counter service restaurant is sure to give both ventures a boost. While anyone can walk in and purchase off the menu, those who plan to be regulars may want to consider investing in a community-supported kitchen membership. When members dine at the cafe, their meals are deducted from the paid-in-advance balance, and they receive a 10 percent discount.
and a feature article on a couple in Central Maine that are growing/raising all of the food that will be served their wedding this September.
“But then we also really just like providing for our own needs,” Davis said. “We make our own maple syrup and we brew our own beer and we’ve smoked our own bacon. We cut our own wood. We’re not the kind of people who just sort of sit around. We like to be active and doing things, so we thought this would be a good project for the summer.”
The paper also published a survey of the food and drink to be had at last nights celebration/commiseration parties held by gubernatorial candidates.
Some candidates went frugal – opting to gather in the campaign office and munch on chips – while others spared no expense at posh destinations with lavish drinks and hors d’oeuvres.
The Food & Dining section in today’s Press Herald includes a profile of Local Sprouts Cafe/Bomb Diggity Bakery,
The counter service restaurant is sure to give both ventures a boost. While anyone can walk in and purchase off the menu, those who plan to be regulars may want to consider investing in a community-supported kitchen membership. When members dine at the cafe, their meals are deducted from the paid-in-advance balance, and they receive a 10 percent discount.
and a feature article on a couple in Central Maine that are growing/raising all of the food that will be served their wedding this September.
“But then we also really just like providing for our own needs,” Davis said. “We make our own maple syrup and we brew our own beer and we’ve smoked our own bacon. We cut our own wood. We’re not the kind of people who just sort of sit around. We like to be active and doing things, so we thought this would be a good project for the summer.”
The paper also published a survey of the food and drink to be had at last nights celebration/commiseration parties held by gubernatorial candidates.
Some candidates went frugal – opting to gather in the campaign office and munch on chips – while others spared no expense at posh destinations with lavish drinks and hors d’oeuvres.
The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as
Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.
and an update on Havana South, the new restaurant under construction on Wharf Street.
An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.
The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as
Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.
and an update on Havana South, the new restaurant under construction on Wharf Street.
An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.
According to a report on Portland Daily Photo, Bayside Bowl, the new bowling alley, concert venue and pub in Portland is now open for business.
The Munjoy Hill News has published a Business Beat profile of Harbor Scoops, the new ice cream shop at the corner of Cumberland and Washington.
There was a steady stream of customers this afternoon when Harbor Scoops officially opened for the summer season. Jordon Fischer, “lead” ice cream scooper kept busy on his first day on the job. The much anticipated ice cream shop had a “soft opening” several weeks ago and is now fully staffed and selling the local favorite – Smiling Cow Farm Ice Cream.
There are now three four more Portland area restaurants—BiBo’s, Paciarino, Chebeague Island Inn and Cockeyed Gull—on the online reservation service OpenTable.